Healthy Heart Foods
White Beans Eggplant & Tomato Casserole
Meat/Meat Alt

White Beans Eggplant & Tomato Casserole

Artistic Illustration

VegetarianContains Animal Products

White Beans, Eggplant, and Tomato Casserole is a hearty and flavorful dish made by layering roasted eggplant with white beans and a zesty tomato sauce. This casserole offers a nutritious option with a low calorie count, making it a great addition to a balanced meal.

This dish is served in various meal programs including senior nutrition, shelter feeding, and catering across New York City.

Chef's Tip
For best results, serve this casserole warm and garnish with fresh herbs to enhance its flavor profile and visual appeal.
Allergen Info
Contains gluten; Healthy Heart Food Service offers gluten-free alternatives for those with sensitivities.
Did You Know?
Eggplant is believed to have originated in India and was once considered a delicacy in medieval Europe, where it was often referred to as the 'mad apple' due to its toxic properties if consumed raw.
NYC Connection
In New York City, eggplant is a staple in many Italian-American dishes, showcasing its cultural significance, especially in neighborhoods with rich Italian heritage.

Popular Home Recipes for White Beans Eggplant & Tomato Casserole

Example recipe — not from the Healthy Heart kitchen. This is a popular home-style version of White Beans Eggplant & Tomato Casserole shown for general reference. It does not reflect the ingredients, preparation, or allergens in meals prepared by Healthy Heart Food Service.

This White Beans, Eggplant & Tomato Casserole is a hearty dish that combines roasted eggplant with creamy white beans and a zesty tomato sauce, perfect for a nutritious family meal.

Yield4 servings
Prep15 min
Cook30 min
Total45 min
CuisineAmerican

Ingredients

  • 1 large eggplant, sliced into 1/4 inch rounds
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 15 oz can white beans, drained and rinsed
  • 1 15 oz can diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup grated Parmesan cheese

Instructions

  1. 1Preheat oven to 400°F.
  2. 2Brush eggplant slices with olive oil and season with salt and pepper.
  3. 3Roast eggplant slices on a baking sheet for 15 minutes, turning halfway through.
  4. 4In a bowl, mix white beans, diced tomatoes, oregano, and basil.
  5. 5Layer half of the roasted eggplant slices in a casserole dish.
  6. 6Spread the bean and tomato mixture over the eggplant layer.
  7. 7Top with remaining eggplant slices and sprinkle with Parmesan cheese.
  8. 8Bake for 15 minutes or until the cheese is golden and bubbly.

Chef Tips

  • For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Example home recipe for reference only — not used by Healthy Heart Food Service. For ingredient and allergen information about meals we serve, contact us.

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About This Item

This menu item is part of meal programs operated by Healthy Heart Food Service, serving schools, childcare centers, senior programs, shelters, and catering clients across New York City, Brooklyn, the Bronx, Queens, Manhattan, and Staten Island. Nutrition information is sourced from the USDA FoodData Central database and reviewed by our registered dietician. Actual values may vary based on preparation methods and serving size. For questions about our meal programs, contact us.